Hello! Are you in the mood for making an Indian takeout at home and get a dose of curcumin ? It is the main ingredient in turmeric that gives curry its yellow color. And has been used in India for thousand of years as a spice and medicinal herb. Curcumin has a powerful inflammatory effects and a very strong antioxidant. I remembered Dr.Oz and Dr.Rosen on their old shows, mentioning that turmeric prevents Alzheimer’s Disease, a form of Dementia. Would you believe that rural India has a lower population of Dementia! I myself believe that their great intake of turmeric which has curcumin plus their vegetarian and plant based diet prevent them from getting demented. You have 2 ways of making this Tikka Masala, either the traditional way or buy this “Maya Kaimal Tikka Masala Indian Summer Sauce and cook it in a jiffy. You can make it vegetarian or plant-based by just omitting the chicken. So let’s prepare the ingredients.
Maya Kaimal Tikka Masala (Indian Sauce)
Ingredients are just a 12.5 oz of this Tikka Masala sauce (got mine from Trader Joe’s), 3 cloves of garlic (minced), 2 shallots (sliced), a pound of boneless, skinless breast chicken ( cut into bite sized cubes) and a can of chick peas (rinsed/drained).
1. Heat a tablespoon of olive oil in medium heat pan, add garlic then shallots, sauté until translucent and fragrant. Add the chicken and sauté until no longer pink. Pour the content of the Tikka Masala Indian sauce, rinses off the jar with half a cup of water and add to the pan. Stir and let the mixture boil and simmer to a low heat, add the can of chick peas and simmer for 20 minutes, Taste and see how easy you can do it.
TRADITIONAL CHICKEN TIKKA MASALA w/ CHICK PEAS
1 Tbsp. olive oil
3 garlic cloves (minced)
2 shallots (sliced)
1-2 pounds boneless, skinless chicken breast (cut into bite sized cubes)
2 Tbsp. garam masala
1 Tbsp. Chili powder
1 tsp. each of turmeric powder and ginger powder
1 can 28 oz tomato chunks or sauce
1 can 13.5 fl oz Chaokoh coconut milk
1 can Green Giant 15.5 oz chick peas
1. Sauté garlic in a medium hot oiled pan. Add the shallots until translucent and fragrant. Add the chicken and stir until no longer pink on both sides. Gather the cooked chicken with a slotted spoon and set aside.
2. On the same pan, add all the herbs like the garam masala, chili powder, turmeric and ginger, stir well until fragrant.
3. Add the tomatoes, chick peas, coconut milk and the chicken with its juices. Bring to a slow simmer by lowering the heat when the mixture starts to boil, stir very well and simmer for 20 minutes, stirring occasionally and put back the cover. Taste and adjust seasonings according to your preference.
4. Serve immediately while still hot with Toufayan smart wheat pocket breads by dunking on the mixture or serve with steamed brown rice.
As always, Masarap! (Delicious!)